Green Bean Casserole with Homemade Cream of Mushroom Soup

A healthier version of the classic green bean casserole.

1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
1 to 1.5 pounds assorted mushrooms, sliced
1 tablespoon fresh sage, minced
1 cup water
2 vegetable bouillon cubes
One 16-ounce package silken tofu, pureed in a blender
1 tablespoon Tamari or soy sauce (optional)
Salt and pepper, to taste
1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)
16 ounces fresh or frozen green beans, whole or sliced
⅔ cup raw cashews
3 tablespoons nutritional yeast
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
½ cup sliced almonds

View the full recipe at Hello Natural →